I’m SO into everything sweet potato lately. And plant-based meals. I had been eating a lot of meat for awhile, mostly chicken and pork, but some beef too, and I realized how much I miss my beans and legumes! Such a great, cheaper way to get protein. And delicious of course. Pretty sure I’d eat anything if it was covered in peanut sauce. I mean, what is better?!
These babies are filled with a chickpea, bell pepper, red cabbage, and spinach sauté. All of the colors and nutrients! I super simply sautéed the veg in coconut oil, and added a little sweet chili sauce for spice. SO delicious on it’s own, I might add.
I don’t think I’ve ever sautéed cabbage but it’s so. good. I always end up making slaws with it, or I throw it in salads. I’m thinking it would be delicious sautéed in some ginger, garlic, sesame oil, and soy and served with salmon or halibut! I’ll keep ya updated on that one.
Ohhhh my goodness the peanut sauce. This is my favorite, classic, simple peanut sauce recipe that I make on the reg. You can’t mess it up and it tastes delicious on nearly everything. Including by itself with a spoon. I’m not kidding.
The other thing I love about these: the crunch factor of course! Crisp veggies, and chopped peanuts! Cashews would be great here too.
Japanese yams are the other star of the show. Have you tried them?! I’m addicted. They’re a white sweet potato variety with a purple skin (not to be confused with purple sweet potatoes) and they’re a little starchier and less sweet. I love making fries with them and dipping them in Greek yogurt and peanut butter. Sounds weird, but you gotta try it!
If you’re not a chickpea fan, you can certainly sub any other bean, or even add chicken or your favorite protein! Totally customizable.
Thai Veggie Chickpea Stuffed Sweet Potatoes with Peanut Sauce
These sweet potatoes are stuffed with veggies and chickpeas, then topped with a delicious and easy peanut sauce! A super healthy, hearty plant based meal.
For the sweet potatoes
- 2 Japanese yams (or other sweet potato of your choice)
- 2 teaspoons coconut oil
- 1 red bell pepper, diced
- 1 cup shredded red cabbage
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 large handful of spinach
- 1 tablespoon sweet chili sauce
- 2 tablespoons chopped fresh cilantro
- 1 scallion, thinly sliced
- 2 tablespoons chopped peanuts
- lime wedges for serving
For the peanut sauce
- 1/2 cup creamy peanut butter
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons freshly grated ginger
- juice of 1 lime
- 1 clove garlic, minced
- 1/4 cup canned coconut milk
Preheat oven to 350℉. Poke sweet potatoes with a fork several times and place on a baking sheet. Bake for 50 minutes to 1 hour or until cooked through.
While sweet potatoes are baking, make the peanut sauce. In a medium bowl, whisk together peanut butter, sesame oil, rice wine vinegar, soy sauce, honey, ginger, lime juice, garlic, and coconut milk until creamy. If sauce seems too thick, add a tablespoon or two of hot water or coconut milk to thin. Set aside.
Heat a medium skillet to medium/high heat. Add the coconut oil. Once hot, add the bell pepper, and cabbage. Sauté for 2-3 minutes, then add the chickpeas and sauté for another couple minutes. Add the spinach and stir until wilted. Remove from heat.
Once sweet potatoes are finished baking, let cool for a few minutes, then cut them down the center, not cutting all the way through, and mash the insides with a fork. Fill with veggie chickpea mixture, and drizzle with peanut sauce. Top with chopped cilantro, scallions, chopped peanuts, and a squeeze of lime!